Best Cinnamon Apple Sourdough Flat Bread Recipes

CINNAMON-APPLE SOURDOUGH FLAT BREAD

Cinnamon-Apple Sourdough Flat Bread image

This light-textured yeast bread, topped with cinnamon-y apples, is a delicious snack or breakfast bread. To save time, bake it the day before, then tent lightly with foil and reheat in a preheated 350°F oven for about 10 minutes, just before serving. Individual slices are just fine reheated briefly in the microwave, too. Recieved this recipe from King Arthur Flour on the internet and it's a good way to use up some of that extra sourdough starter. After making this I realized the directions can be confusing. The "Filling" is actually a TOPPING, and the TOPPING is actually just a syrup poured over the top so I'm changing that and hoping it makes more sense but be sure and read the directions all the way. Still yummy for breakfast but makes a lot. One mistake I think I did (though the taste is still good) is not spread the dough thin enough so it rose higher than I wanted. I've frozen over half into one person servings and hoping to pull out on busy days for DH and my breakfast on the run.

Provided by Bonnie G 2

Categories < 60 Mins

Time 1h

Yield 18 servomgs, 18 serving(s)

Number Of Ingredients 13

Ingredients

1 cup sourdough starter, fed
3/4 cup water, lukewarm
2 teaspoons instant yeast
3 cups unbleached all-purpose flour
1 1/2 teaspoons salt
2 tablespoons dry milk
3 tablespoons olive oil
4 apples, very large firm about 2 pounds
1/4 cup cider, boiled
1/4 cup maple syrup
1/4 cup cinnamon sugar
1/4 cup syrup, reserved from cooked apples
2 -3 tablespoons sugar, coarse white (optional)

Steps:

Combine all of the dough ingredients, and mix and knead them - by hand, mixer, or bread machine - to make a smooth, fairly soft dough.
Place the dough in a lightly greased bowl, and let it rise for 1 hour. Gently deflate it, and allow it to rise for another hour; it should have at least doubled in bulk, or come close to it. While the dough is rising, prepare the topping.
For the topping: Core the unpeeled apples, and cut each into 8 wedges; an apple corer/slicer works well here. Cut each of the wedges into 3 pieces; you'll have 7 to 7 1/2 cups (about 27 ounces) of apple chunks.
Put the chunks in a shallow microwave-safe bowl, and drizzle with the boiled cider and maple syrup. Don't have boiled cider or maple syrup? Drizzle with 1/3 cup honey, 1/4 cup agave syrup, or the sweetener of your choice.
Microwave the apples till they've softened, but still hold their shape. In our microwave here, that took about 9 minutes.
Drain the apples, reserving the juice. Set them aside to cool while the dough is rising.
Lightly spay with cooking spray a 18" x 13" rimmed baking sheet (half-sheet pan), or two 9" x 13" pans. Drizzle olive oil atop the spray; the spray keeps the bread from sticking, while the olive oil gives the bottom crust great crunch and flavor.
Gently deflate the risen dough, then pull and shape the dough into a rough rectangle, and place it in the pan. (Or divide it in half, and put in the two smaller pans.) Pat and stretch to fill the bottom of the pan. The dough will shrink back; as soon as it doe, cover it and walk away for 10 to 15 minutes. Return, and pat it towards the edges of the pan again. You may have to give it another rest; that's OK. Your ultimate goal is to stretch the dough to cover the bottom of the pan, with perhaps just the very corners uncovered.
Arrange the apple chunks atop the dough.
Mix 1/4 cup of the reserved syrup with 1/4 cup Baker's Cinnamon Filling or 1/4 cup cinnamon-sugar. The Baker's Cinnamon Filling will yield a richer, creamier topping. Drizzle the syrup over the apples.
Cover the bread, and let it rise for 1 hour, till it's nice and puffy. Towards the end of the rising time, preheat the oven to 425°F
Uncover the bread, and sprinkle with coarse white sparkling sugar, if desired. Bake the bread for 25 to 30 minutes, till the crust is golden brown around the edges and feels set in the center. Remove it from the oven, turn it out onto a rack, and serve warm.

Nutrition Facts : Calories 154.8, Fat 2.8, SaturatedFat 0.5, Cholesterol 0.8, Sodium 202.5, Carbohydrate 30.4, Fiber 1.6, Sugar 10.9, Protein 2.7

APPLESAUCE CINNAMON BREAD

Applesauce Cinnamon Bread image

This whole wheat apple cinnamon bread recipe contains quite a bit of applesauce, which provides natural sweetness so you use less sugar. As a bonus, it also allows for a minimal amount of oil to be used. -Sherry Craw, Mattoon, Illinois

Provided by Taste of Home

Time 1h10m

Yield 1 loaf (16 slices).

Number Of Ingredients 13

Ingredients

1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup sugar
1-1/2 teaspoons ground cinnamon, divided
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon ground nutmeg
2 large eggs, room temperature
1-1/4 cups unsweetened applesauce
1/4 cup canola oil
3 tablespoons 2% milk
1/4 cup packed brown sugar

Steps:

Preheat oven to 350°. In a large bowl, combine the flours, sugar, 1 teaspoon cinnamon, baking soda, salt, baking powder and nutmeg. In a small bowl, whisk the eggs, applesauce, oil and milk. Stir into dry ingredients just until moistened. , Transfer to a greased 9x5-in. loaf pan. Combine brown sugar and remaining 1/2 teaspoon cinnamon; sprinkle over the top. , Bake until a toothpick inserted in the center comes out clean, 50-60 minutes. Cool for 10 minutes before removing from pan to a wire rack.Freeze option: Securely wrap cooled loaf in foil, then freeze. To use, thaw at room temperature.

Nutrition Facts : Calories 142 calories, Fat 4g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 179mg sodium, Carbohydrate 24g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

KAF SOURDOUGH CINNAMON APPLE FLATBREAD

KAF Sourdough Cinnamon Apple Flatbread image

This came from King Arthur Flour and what a great idea. A light-textured yeast bread, topped with cinnamon-y apples, is a delicious snack or breakfast bread. To save time, bake it the day before, then tent lightly with foil and reheat in a preheated 350°F oven for about 10 minutes, just before serving. Individual slices are just fine reheated briefly in the microwave, too. You may be like me and uncomfortable throwing away the cup of starter you remove from your sourdough each time you feed it. Here's a great use for that unfed sourdough. The recipe works equally well with fed sourdough, too; it may rise a bit more quickly. And, for those of you who don't keep sourdough starter in your fridge, substitute 1/2 cup each lukewarm water and King Arthur Unbleached All-Purpose Flour for the starter. Prep time does not include rising. A HINT: Crimp the edges upward so that the juice from the apple mixture will not run onto the pan or over the pans edge

Provided by Bonnie G 2

Categories Sourdough Breads

Time 1h30m

Yield 1 flatbread, 18 serving(s)

Number Of Ingredients 10

Ingredients

1 cup sourdough starter
3/4 cup lukewarm water
2 teaspoons instant yeast
3 cups unbleached all-purpose flour
1 1/2 teaspoons salt
2 tablespoons nonfat dry milk powder
3 tablespoons olive oil
4 very large firm apples, about 2 pounds
1/4 cup boiled cider
1/4 cup maple syrup

Steps:

Combine all of the dough ingredients, and mix and knead them - by hand, mixer, or bread machine - to make a smooth, fairly soft dough.
Place the dough in a lightly greased bowl, and let it rise for 1 hour. Gently deflate it, and allow it to rise for another hour; it should have at least doubled in bulk, or come close to it. While the dough is rising, prepare the topping.
For the topping: Core the unpeeled apples, and cut each into 8 wedges; an apple corer/slicer works well here. Cut each of the wedges into 3 pieces; you'll have 7 to 7 1/2 cups (about 27 ounces) of apple chunks.
Put the chunks in a shallow microwave-safe bowl, and drizzle with the boiled cider and maple syrup. Don't have boiled cider or maple syrup? Drizzle with 1/3 cup honey, 1/4 cup agave syrup, or the sweetener of your choice.
Microwave the apples till they've softened, but still hold their shape. In our microwave here, that took about 9 minutes.
Drain the apples, reserving the juice. Set them aside to cool while the dough is rising.
Lightly grease an 18" x 13" rimmed baking sheet (half-sheet pan), or two 9" x 13" pans. Drizzle olive oil atop the spray; the spray keeps the bread from sticking, while the olive oil gives the bottom crust great crunch and flavor.
Gently deflate the risen dough, then pull and shape the dough into a rough rectangle, and place it in the pan. (Or divide it in half, and put in the two smaller pans.) Pat and stretch to fill the bottom of the pan. The dough will shrink back; as soon as it doe, cover it and walk away for 10 to 15 minutes. Return, and pat it towards the edges of the pan again. You may have to give it another rest; that's OK. Your ultimate goal is to stretch the dough to cover the bottom of the pan, with perhaps just the very corners uncovered.
Arrange the apple chunks atop the dough.
Mix 1/4 cup of the reserved syrup with 1/4 cup Baker's Cinnamon Filling or 1/4 cup cinnamon-sugar. The Baker's Cinnamon Filling will yield a richer, creamier topping. Drizzle the syrup over the apples.
Cover the bread, and let it rise for 1 hour, till it's nice and puffy. Towards the end of the rising time, preheat the oven to 425°F.
Uncover the bread, and sprinkle with coarse white sparkling sugar, if desired. Bake the bread for 25 to 30 minutes, till the crust is golden brown around the edges and feels set in the center. Remove it from the oven, turn it out onto a rack, and serve warm.